Baked Pasta With Zucchini And Mozzarella

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4 lb fusilli or 3/4 lb orecchiette or 3/4 lb ortini pasta
• 5 small zucchini, 1/2 inch slices
• salt and pepper
• 1 (28 ounce) can italian plum tomatoes, drained/chopped
• 8 black olives, sliced
• 3 tablespoons parmesan cheese, freshly grated
• 1 teaspoon fresh rosemary
• 1/2 lb mozzarella cheese, cut in 1/2 inch cubes

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large frying pan, heat oil.
• 3 saute zucchini until lightly browned, about 5 minutes.
• 4 season with salt and pepper.
• 5 transfer to an oiled shallow casserole dish.
• 6 cook pasta in boiling salted water, when pasta is almost cooked, drain and add to zucchini.
• 7 add tomatoes, olives, parmesan, rosemary and 1/2 of the mozzarella.
• 8 sprinkle with a little more salt and pepper; if desired.
• 9 gently mix together.
• 10 cover with the remaining mozzarella.
• 11 bake until cheese is melted and the top is slightly browned, about 15 minutes.